低溫90c烧烤鹽水雞脾 - low temperature roast chickenerryland

最近迷上了低溫烧烤，好味得黎唔熱氣，肉质又夠juicy。比现在街上買到的炸雞脾更juicy。我記憶中小时候在小食店裏賣的炸雞脾是很juicy的，因为是生炸，現在的大家L和大F活，賣的都是先鹵熟了才炸，只是吃柴皮。

Recently have fallen in love with low temperature roasting.  Taste good as well as not too "heaty"(Chinese phrase!). Much more juicier than the ones you get from fast food outlet.  I remember the good old days, the little corner fastfood shop used to deep fried them raw.  These day, the chain stores boiled them in the master stock first and only give it a short time fried.  The texture is like eating bark.

之前做過低温焼全雞，巳對低温焼肉有非常好的印象，也試過燒翼（http://morningteasydney.blogspot.com/2013/09/blog-post.html 和

http://morningteasydney.blogspot.com/2013/10/roast-chicken-wings-with-osmamthus-syrup.html），效果都很好，其实在家裏也很容易做到。

I have cooked it accordingly to Heston's perfect roast chicken previously and was very impressed with the result. Also tried chicken wings in the similar way.  

材料：

1kg 雞脾（最好連上脾因为多D汁）

20g海鹽

600ml水

Ingredients :

1kg chicken merryland(chicken merryland is juicier than drumstick)

20g sea salt

600ml water

做法：

先把鹽完全溶於水，把雞和鹽水放入密實袋然后封口放雪柜24小时。中間可以把袋反一至兩次。

烤之前1小时把雞從雪柜取出回室溫，预熱焗炉90c，把雞脾放在已放烤架的烤盆上，入炉焗90-110分钟，然后用温度計量雞肉到65-70c代表雞已熟，愛吃生一点可以用65c，如此類推。把燒出肉汁塗上雞脾，再用250c每面焗5分钟。取出涼10分钟即成。愛吃少許甜可掃少許蜜糖才上碟。

Firstly melt the salt in water and put chicken and salt water(brine) in a zip lock bag and sealed.  Put in fridge to marinate 24 hours.  During that time you can turn the bag a couple of times.

Remove the chicken from the fridge 1 hour prior to roast time to return the chicken back to room temperature.  Preheat oven to 90c, put chicken in a roasting pan with a shallow rack. Roast chicken for 90-110minutes(depends on your oven and how well cook you prefer), use a meat thermometer to measure if the meat reach 65-70. If you prefer a bit pink is 65c and cook more is 70c. Turn up the oven to 250c and roast each side for 5 minutes or until prefer browness. Remove from oven and rest for 10 minutes.  If prefer, brush a bit of honey on chicken before serve.